Perfectly Roasted Leg of Lamb
Golden and crusty on the outside, juicy and tender inside—this roasted leg of lamb is a show-stopping dish for any occasion. Infused with aromatic herbs and spices, it’s easy to prepare with simple techniques and expert tips. Whether using a classic Mediterranean rub, spicy harissa, or a zesty mustard crust, this guide ensures perfect results every time. Serve with roasted potatoes or a rich red wine sauce for an unforgettable meal. Let’s get roasting!
Ingredients
1 (5-6 lbs) bone-in leg of lamb
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp oregano
1 tsp paprika
1 tsp ground cumin
1 tsp coriander
1/2 tsp nutmeg
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
Juice of 1 lemon
2 tbsp Dijon mustard (optional, for a flavorful crust)
1/2 cup red wine or beef broth (for basting)
Instructions
1. Prepare the Lamb:
- Remove the lamb from the fridge and let it rest at room temperature for 45 minutes.
- Trim excess fat, leaving about 1/4 inch for self-basting.
- Score the fat in a crisscross pattern to help the seasoning penetrate.
2. Make the Seasoning Rub:
- In a small bowl, mix garlic, rosemary, thyme, oregano, paprika, cumin, coriander, nutmeg, salt, and black pepper.
- Stir in olive oil and lemon juice to form a paste.
- Rub the mixture evenly over the lamb, ensuring full coverage.
- If using Dijon mustard, spread it over the lamb before applying the rub.
3. Roast the Lamb:
- Preheat oven to 325°F (163°C).
- Place the lamb on a rack in a roasting pan.
- Roast for about 25 minutes per pound for medium-rare (internal temp: 130-135°F).
- Baste with red wine or beef broth every 30 minutes to keep it juicy.
- For a crispy crust, increase the oven temperature to 450°F for the last 10-15 minutes.
4. Rest and Serve:
- Remove lamb from the oven and tent it with foil.
- Let it rest for 15-20 minutes to allow juices to redistribute.
- Carve into thin slices and serve with your favorite sides.
Notes
Nutrition Information (Per Serving):
- Calories: 480 kcal
- Total Fat: 32g
- Saturated Fat: 12g
- Protein: 45g
- Carbohydrates: 3g
- Fiber: 1g
- Sodium: 500mg